Serves 6-8 generously.
3 whole boneless chicken breasts
3 heaping handfuls long-grain rice (approx. 2 cups)
3/4 stick butter
Juice of 2 lemons
In a large stock pot cover the chicken breasts with water. Bring to a boil and continue to cook 20 minutes, or until the chicken is just cooked through. Remove the chicken and set aside to cool. To the stock in the pot, add rice, butter and a pinch of salt (or more to taste). Cook at a low boil for 20 minutes, or until the rice is cooked (if the soup is too thick, add some boiling water). Shred the chicken with your fingers into large pieces, and add to the soup. In a small bowl, beat the eggs until frothy; slowly beat in the lemon juice. Mix 1 cup of the hot soup slowly into the eggs, being careful not to cook the eggs. Then slowly beat the egg mixture back into the soup, stirring constantly. When all the egg is incorporated and the soup has thickened slightly, it’s done. Serve hot, with crusty bread.